Qualitative Evaluation of Germinated Multi-Millet-Based Functional Snack Product

Abstract

Considering the health benefits of extruding germinated multi-millet grains, the current study emphasizes the extrusion processing of multi-millet grain blends (sorghum millet, finger millet, foxtail millet, pearl millet, and rice) in various ratios of 11.5:11.5:11.5:11.5:6:4 to produce nutritionally important expanded snack products. The extrusion process was adjusted for all multi-millet grain preparations under a controlled moisture content of 20-21% (w.b.), at a most stable die (with 3mm diameter) temperature of 130°C, and a constant screw speed of 270 rpm for efficient extrusion processing. Results showed that the best-studied extruded snack product was T3 over T1 and T2. The suitability of T3 over T1 and T2 was based on its physicochemical properties, such as a high expansion ratio, low bulk density, low hardness, low moisture content, and a high water absorption index, while the water solubility index showed a negative correlation. The developed extruded snack product of the highest overall acceptable sensory properties was obtained from T3.